Print Options

Back to Orange-Cranberry Upside-Down Cake >

Include these items:

Select reviews >

Taste of Home Logo

Orange-Cranberry Upside-Down Cake

 Orange-Cranberry Upside-Down Cake
I'm lucky enough to have my great-grandmother's cookbook. In it are numerous tried-and-true recipes that she and my grandmother served our family through the years. —Carrie Zuhlke, Fostoria, Michigan
12-15 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

  • 1 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 2 cups fresh cranberries, halved
  • 2 medium navel oranges, peeled and chopped
  • BATTER:
  • 3/4 cup shortening
  • 1-1/4 cups sugar
  • 2 eggs
  • 2 teaspoons grated orange peel
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup evaporated milk
  • 1/2 cup orange juice

Directions

  • Combine the brown sugar and butter; spread evenly into a greased
  • 13-in. x 9-in. baking dish. Sprinkle with cranberries and oranges;
  • set aside.
  • In a bowl, cream shortening and sugar. Beat in eggs and orange peel.
  • Combine the flour, baking powder, salt and baking soda; add to
  • creamed mixture alternately with milk and orange juice. Spread over

2 of 2

Orange-Cranberry Upside-Down Cake (continued)

Directions (continued)

  • cranberry mixture.
  • Bake at 375° for 35-40 minutes or until a toothpick inserted into
  • the cake comes out clean. Run a knife around edges of pan;
  • immediately invert onto a serving plate. Serve warm. Yield: 12-15
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 321 calories, 13 g fat (4 g saturated fat), 35 mg cholesterol, 191 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.